Thai Vegetarian Spring Rolls
A twist on the standard Spring Roll recipe. This version has the wonderful flavors or cilantro, patis, Thai basil; usually associated with Thai or Vietnamese dishes. Use your favorite dipping sauce or a Sweet Chili Sauce.
2 oz. bean thread noodles, soak in warm water 20 minutes, drained 4-5 medium dried shiitake mushrooms, soaked, stems removed, thinly sliced 2 tsp. vegetable oil 2 cloves garlic, minced 1 TB ginger, peeled, grated 1 small carrot; peeled, thinly sliced 1/2 c. cabbage, shredded 1 fried tofu, thinly sliced 2 TB Aloha shoyu 2 TB patis (fish sauce) Juice of 2 limes ¼ tsp. palm sugar ¼ tsp. white pepper 2 c. bean sprouts ½ c. cilantro leaves, chopped ½ c. Thai basil leaves, chopped 2 green onions, 1-inch pieces 20 spring roll wrappers, thawed Vegetable oil; for frying
In a wok or large skillet over medium high heat; stir fry mushroom, garlic, ginger and carrot in oil. Stir-fry about 1 minute. Add cabbage, tofu, soy sauce, patis, lime juice, sugar and pepper. Toss to heat through, Remove from heat. Add bean sprouts, cilantro, basil and green onions. Toss well to combine. Remove any access liquid from wok. On work surface; spread 1-2 tablespoons of filling onto bottom area of wrapper Fold envelope style; sealing edges with water. In a large skillet or deep fat fryer; warm oil. Deep fry until golden brown and crispy on all sides.
Serve with favorite dipping sauce. Makes approximately 20.